Banana Pancakes
Banana Pancakes
Everyone loves Pancakes in our home and these can be frozen and then reheated in the mornings for the children for a quick but delicious and nutritious breakfast. Serve these gluten free pancakes with toppings of your choice.
Ingredients:
315 g of my gluten free pancake / waffle mix (recipe below)
1 banana mashed
1 tsp vanilla extract
1 egg beaten
375 ml dairy free rice milk
1 tablespoon vegetable oil
½ tsp cinnamon
Method:
Place all the ingredients in a bowl and stir until combined.
Heat pan over medium heat and lightly grease. I use a paper towel to do this.
Pour a spoonful of mix into the pan and cook one side until golden (approximately 2 minutes).
Flip the pancake and cook on the other side for approximately 2 minutes.
Serve immediately with choice of topping.
If you are not eating immediately place on a cooling rack and then freeze for later.
Additional Notes:
Remember to freeze the leftovers for an easy reach breakfast on school mornings.
Add spices such as pumpkin spice for a slightly different taste!
Freezing Notes:
Cool thoroughly before packing. Put layers of greaseproof paper or cellophane between large, thin pancakes to ease removing them. Wrap in foil or place directly into a labelled and dated storage container. You can thaw these at room temperature or in a microwave or toaster. You can also heat them in a low oven. They can be frozen for up to 2 months.
Equipment Used:
Mixing Bowl
Frying Pan.
Recipe credit: Gluten-Free, Dairy-Free Family.
Gluten-Free Pancake / Waffle Mix
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